Beurre blanc

Beurre blanc (white butter ) is a classic butter sauce of French cuisine, which is served mainly to fish and white poultry.

For the preparation of finely chopped shallots are sautéed first ( color may not accept ), added white wine and vinegar and all greatly reduced. Some crème fraîche or cream is still simmered Depending on the recipe. If everything is cooled down so that the pot can handle, is being beaten by little butter at a very mild temperature with a whisk, ideally until a creamy sauce is formed in a bain-marie. The temperature must be accurately controlled, the butter may not melt glassy, ​​but must remain frothy white. Flavored beurre blanc with salt and white pepper, fresh herbs in variants can still be added.

• Sauce
• French Food